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Friday, 15 April 2016

Green Bean Rice

In this delicious rice dish I have used the OXO vegetarian stock pot, which turned the plain boiled rice into a flavoursome and delectable dish that can be made in a jiffy. The stock posts are concentrated so don't be tempted to add extra spices and salt. The Oxo stock pots are packed with intense flavour and are perfect to add to your soups, stirfries, curries, rice dishes or pasta. They are versatile in use and available 3 different flavour combinations; Garden vegetable with parsley and bay, rich beef with onion and rosemary, succulent chicken with garlic and thyme.

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Green Bean Rice

by Nayna Kanabar April-15-2016

Fragrant lemony rice with green beans and courgettes.

Ingredients:

480g Cold boiled basmati rice

120g Green beans

1 Medium Courgette

1 Small white onion finely sliced

1 OXO stock pot (garden vegetable with parsley and bay)

1 Green chilli finely chopped

1/4 teaspoon Turmeric

1/2 tablespoon Olive oil

2 tablespoons Lemon Juice

Method:

1.Top and tail the green beans and cut them into 1 cm pieces.2.Top and tail the courgettes and cut it into 2cm julienne pieces.3.Add the oil into the wok and once it's hot add the onion, courgettes and green beans and stir fry them for about 3-4 minutes or until the vegetables start to take slight colour.4. Add the contents of 1 OXO stock pot to the vegetables and the lemon juice and turmeric and toss all the ingredients together until all the vegetables are coated.5. Add the rice and green chilli and stir fry the rice for 3-4 minutes until its full warmed through and is totally mixed with the vegetables and flavouring.6. Transfer the rice to serving bowls and enjoy with a curry or cucumber raita.

I love trying new products and as always I would like my readers to have a chance to try the products too. Oxo have been really generous and have put together a goody bag of some lovely things that I have to give way to one simplyfood reader.

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